- 2
Ingredients
- 6 tablespoons butter, melted
- 1 cup brown sugar, packed
- 5 bananas, 3 very ripe, 2 fairly ripe
- 18 ounce yellow cake mix
- 3 eggs
- 1/3 cup rum, milk or water
- 1/4 cup vegetable oil
Preparation
Step 1
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Divide the melted butter between 2 pans. Sprinkle half of the brown sugar in each pan. Slice one of the less ripened bananas and decoratively arrange in bottom of pan. Repeat with the other less ripe bananas in other pan. Combine cake mix, eggs, oil and rum. With an electric mixer, combine ingredients. Once moistened, continue to mix for 2 minutes. Mash remaining bananas and hand stir into cake batter. Divide batter between both pans. Bake for 30 - 35 minutes or until cake tester comes out clean. Cool in pans for 5 minutes. Invert onto serving plates.
The second cake may be frozen for later use. Freeze cake on a cookie sheet or flat plate. Once frozen, wrap tightly with freezer wrap. Completely unwrap frozen cake and then defrost in cake container.